This lovely, warming gratin is great for using up leftover root veg. Perfect accompaniment to a roast dinner!
1 hour 40 mins
A colourful and delicious dip
Begin by peeling your beetroot and boiling until soft (around 30-40 minutes). Set aside and allow to cool, then roughly chop.
Gently fry the cumin seeds in a dry pan for 1-2 minutes before removing from the heat.
Place the boiled beetroot, chickpeas, garlic, coriander, and olive oil into a food processor. Add the cumin seeds and lemon juice and then add pepper to your taste. Blitz until smooth.
Make sure you taste and season to your liking, enjoy!
Recipe from BBC.